By Edwin Goei July 25, 2013

To any chef who has cooked for a Thomas Keller restaurant, here's a piece of advice: Wherever you go and whatever you do, always flaunt your association with him. You are in possession of food-critic catnip. No one who writes about restaurants can resist any chef associated with the Midas touch of Sir Thomas of Yountville. Thanks to fawning... More >>>